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Receta Chocolate Macadamia Nut Timbale With Nova Scotia Berries And Lemon Verbena Ice Cream
by Global Cookbook

Chocolate Macadamia Nut Timbale With Nova Scotia Berries And Lemon Verbena Ice Cream
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Ingredientes

  • citrus ice cream sprigs of mint tuile, for garnish Timbale
  • 3 ounce macadamia nuts, toasted
  • 3/4 c. unsalted butter, soft
  • 1 c. sugar
  • 1/4 c. flour
  • 4 x egg
  • 1/4 c. unsweetened cocoa pwdr, sifted Ganche
  • 1 lt whipping cream
  • 1 1/4 kg chocolate
  • 1 x splash brandy Berries & Lemon syrup
  • 1/2 c. gooseberries
  • 1/2 c. blackberries
  • 1/2 c. raspberries
  • 1/2 c. red currant
  • 1/2 c. black grape
  • 1/2 c. sugar
  • 1/2 c. water
  • 1/3 c. lemon juice

Direcciones

  1. Place 1/6th of the berries the center of the plate. Place one of the macadamia nut timbales on top. Pour the ganache over top and add in a scoop of ice cream.
  2. Garnish with a fresh mint sprig and a store bought tuile.
  3. Timbale:Grind half of the nuts and coarsely chop the remaining half. In a large mixing bowl, cream the butter, sugar, flour and grnd nuts.
  4. Add in the Large eggs one at a time, mixing well after each addition. Add in the cocoa and stir till fully incorporated.
  5. Place 6 buttered ring moulds on the sheet pan.
  6. Fill the moulds 2/3 full with the batter and sprinkle with the remaining nuts. Bake at 350F for 15-20 min. Set aside to cold.
  7. Ganche:Over a bain-marie, heat the cream and add in minced chocolate and whisk until incorporated. Add in the liqueur and turn the heat off, leaving the fold in the cold.
  8. Berries & Lemon syrup:In a medium saucepan, combine the sugar, water and lemon juice and bring to a gentle simmer over medium high heat till the sugar has dissolved. Turn the heat off and add in the berries.
  9. Chef makes his own ice cream at the restaurant. For this recipe we thought we'd save you the step and suggest a good store bought lemon (or possibly any citrus flavour) ice cream.